Company Sweet Potatoes

Y’all know the deal. Thanksgiving rolls around and everybody’s got an opinion about sweet potato casserole, but nobody argues when this one hits the table.

Creamy mashed sweet potatoes get whipped with butter, sugar, milk, eggs, and vanilla into a silky base that’s basically dessert pretending to be a vegetable.

Then comes the topping: a buttery crumble of brown sugar, chopped pecans, flaked coconut, and flour that bakes into a crunchy, caramelized crust.

Every forkful gives you that contrast of smooth and crunchy, sweet and toasty.

Make this once and it’ll earn a permanent spot on your holiday menu.

Kitchen Tips

• Bake or boil the sweet potatoes until they’re very soft for the smoothest mash. Canned sweet potatoes work in a pinch, but fresh tastes noticeably better.
• Don’t skip the vanilla. It rounds out the sweetness and makes the whole dish smell incredible.
• Spread the topping evenly so every serving gets a generous layer of that pecan-coconut crunch.
• This can be assembled the night before and refrigerated. Add about 10 extra minutes of bake time if going straight from the fridge to the oven.